Yogurt Cheesecake with Blueberries
I participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Real California Milk products to facilitate my review, but my opinions and the recipe are my own.
During the Mom Blog Tour this past January at the Winter Fancy Food Show, I had the opportunity to spend a little time talking to Real California Milk. You may have seen their logo on many of your family’s favorite dairy products, but do you know what that seal means?
When you see this logo from Real California Milk, it means you are buying the simple and real dairy foods made with milk from more than 1,300 California dairy families! It also means that it has been certified as having been made with 100% Real California Milk from Real California families!
Did you know that California is the country’s leading producer of milk, ice cream, butter, nonfat dry milk and whey protein concentrate? It’s also the second largest producer or cheese and yogurt.
Last week, we had some really lovely spring weather and it really got me in the mood for one of my favorite desserts: Cheesecake with Blueberries. I thought it would be a great to lighten up my cheesecake recipe by using yogurt from Real California Dairy farms.
You would be surprised at difference in taste and texture that the yogurt adds to a cheesecake. Making your own graham cracker crust is so easy too! You’d be shocked to know that even the novice baker can do it!
- To make the Graham Cracker Crust:
- 12 sheets of your favorite graham crackers
- ¼ cup sugar
- ½ cup melted unsalted butter
- Pinch of salt
- For the Cheesecake:
- 1 and ¾ cup of plain yogurt from Real California Dairy
- 16 oz of cream cheese, at room temp.
- 3 eggs
- 1 cup sugar
- ¼ cup all purpose flour
- 1 tsp vanilla extract
- Zest of 1 lemon
- For the Blueberry Compote:
- ¾ cup orange juice
- ⅓ cup sugar
- 3 tbsp flour
- 2 tbsp butter
- 4 cups of fresh or frozen blueberries
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Heat oven to 325 degrees.
- In a food processor, pulse graham crackers to a fine flour.
- In a large bowl, add graham cracker crumbs, butter, sugar and salt.
- Add the mixture to a springform pan. Press the crust into the bottom of the pan and up the sides.
- Use the bottom of a measuring cup to pack the crust down.
- Put the crust into the freezer.
- In the food processor, combine yogurt, cream cheese, eggs, flour, sugar, vanilla and zest.
- Combine until the mixture is creamy and mixed together.
- Take the crust out of the freezer and pour your batter into the crust, smoothing any bubbles and making sure it is even.
- Bake 45 minutes or until the cheesecake is set and slightly golden on top.
- Shut off the oven and let the cheesecake sit in the oven for an additional 20-25 minutes as the oven cools down, this will help the top from cracking.
- Cool on a wire cooling rack and then refrigerate until the cheesecake is completely cooled.
- To make the blueberry sauce, mix together orange juice, sugar and flour in a medium saucepan.
- Boil, stir often.
- When the mixture thickens, add blueberries.
- Simmer on low for about 5 minutes, until most of the berries have burst.
- Add in lemon juice and zest.
- Serve over slices of the cheesecake.
We ended up having way more blueberry compote than we thought, so it was perfect to add into the plain yogurt for a healthy snack.
If you want to learn more about the Real California Milk seal and California dairy be sure to visit the Real California Milk website at RealCaliforniaMilk.com. You can also visit them on their social media channels: Facebook | Twitter | Instagram | Pinterest
One lucky reader is going to win a prize package of assorted dairy products made in California from Real California Milk. To enter, follow the steps in the giveaway tool below. This giveaway will end on 3/22 at 11:59p ET. One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize.
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